Seasonings by Cuisine

January 20, 2009 12:00 am

Dishes from around the world have become an increasingly large part of the American diet. What’s more, many chefs now mix and match flavors, so that the lines between regional cuisines are blurred. With a little bit of knowledge, you, too, can easily add an international taste or exotic flair to the foods you prepare at home. Use the following list as a guide to transform beans and meat into a North African stew, or a simple stir-fry into a Thai-flavored treat. Don’t hesitate to experiment, but remember to start with small amounts, on the order of 1/4 teaspoon of ground spice or dried herb per four servings of food. You can always add more if you want a more intense flavor, but you cannot remove what you’ve already added.

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